Directions(Note I use a pressure cooker, if using a stock pot add 1 more hour for cooking)

1. Add all ingredients except cheese and Salt and pepper to a pressure cooker. Seal the lid and place over med/high heat, bring up to heat or when the safety valve clicks ups and than reduce heat to low and continue to cook for 25 minutes2. Remove from heat and let cool for 5 minutes release steam, than remove lid when safety valve has gone down. Puree soup and add Mascarpone cheese and season with salt and pepper

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